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You should definitely try this delicious eggplant shakshuka recipe made from tomatoes and eggplant. Eggplants always look very nice purple in shops, but often we don’t really know what to do with them. A variation of this dish is popular and very tasty in Israel; ideal for hotter days. Enjoy it with a little yogurt or tzatziki, it will taste particularly good.
Eggplant Shakshuka
2 eggplants
400g can tomatoes
1 large onion
3 cloves of garlic
5 tbsp olive oil
1 tsp smoked salt
1 teaspoon turmeric
1 tablespoon of cinnamon
black pepper from the mill
some lemon zest
some abrasion of a nutmeg
2 eggs
Prick the aubergines with a fork and bake for approx. 45 minutes at 220 degrees top and bottom heat. Let it cool down a bit and then remove the skin and the stem base. Cut the pulp into 1 cm pieces and set aside.
In an ovenproof saucepan or cast iron pan, heat the oil and heat the onions cut into half rings and the chopped garlic in it. The onion should take some color first before you add the garlic.
Now stir in the cinnamon, pepper and turmeric. Add the eggplant pieces and simmer while stirring. Then add the peeled tomatoes, including the tomato juice, from the peel remains. Cut in half with a wooden spoon. Then add the smoked salt, nutmeg zest and lemon zest. Continue to simmer slowly.
Whisk the eggs in a bowl and add a little salt if necessary. Remove the pan with the aubergines from the heat and carefully pour the beaten eggs over them. Then place the pot in the oven for about 10 minutes at 200 degrees top heat, until the egg has set.
Tips
Tip 1: you can enjoy flatbread or a spiced yogurt with it.
Tip 2: if you use smaller eggplants, take 3-4 pieces.
Tip 3: Vegans simply enjoy it with humus and a little lime juice.
Tip 4: you can also grill the eggplants. (Smoke note)
Your Kathrin & your Ramin.
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Eggplant Shakshuka
You should definitely try this delicious eggplant shakshuka dish made from tomatoes and eggplant, with a little yogurt or tzatziki.
Course Shakshuka
Keyword eggplants
Prep Time 40 minutes minutes
Cook Time 15 minutes minutes
Total Time 55 minutes minutes
Servings 2 servings
Author Klaraslife
Equipment
cast iron pan
Ingredients
- 2 eggplants
- 400 g can tomatoes
- 1 large onion
- 3 cloves of garlic
- 5 tbsp olive oil
- 1 tsp smoked salt
- 1 teaspoon turmeric
- 1 tablespoon of cinnamon
- black pepper from the mill
- some lemon zest
- some abrasion of a nutmeg
- 2 eggs
Instructions
Prick the aubergines with a fork and bake for approx. 45 minutes at 220 degrees top and bottom heat. Let it cool down a bit and then remove the skin and the stem base. Cut the pulp into 1 cm pieces and set aside.
In an ovenproof saucepan or cast iron pan, heat the oil and heat the onions cut into half rings and the chopped garlic in it. The onion should take some color first before you add the garlic.
Now stir in the cinnamon, pepper and turmeric. Add the aubergine pieces and simmer while stirring. Then add the peeled tomatoes, including the tomato juice, from the peel remains. Cut in half with a wooden spoon. Then add the smoked salt, nutmeg zest and lemon zest. Continue to simmer slowly.
Whisk the eggs in a bowl and add a little salt if necessary. Remove the pan with the aubergines from the heat and carefully pour the beaten eggs over them. Then place the pot in the oven for about 10 minutes at 200 degrees top heat, until the egg has set.
Notes
Tips
Tip 1: you can enjoy flatbread or a spiced yogurt with it.
Tip 2: if you use smaller eggplants, take 3-4 pieces.
Tip 3: Vegans simply enjoy it with humus and a little lime juice.
Tip 4: you can also grill the pierced aubergines. (Smoke note)
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